Description
This Double Chocolate Ice Cream is a rich, creamy, and indulgent homemade treat perfect for chocolate lovers. Made with a blend of heavy cream, milk, cocoa powder, and melted semisweet chocolate, this recipe yields a deeply chocolatey ice cream with a smooth texture and a luscious taste. It’s churned to creamy perfection, making it an ideal dessert for warm days or any time you’re craving a decadent sweet treat.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Chocolate and Flavoring
- 4 oz semisweet or dark chocolate, chopped
- 1 teaspoon vanilla extract
Instructions
- Mix Ingredients: In a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt until fully combined.
- Heat Mixture: Place the saucepan over medium heat and cook the mixture, stirring frequently, until it becomes hot and starts to steam just before boiling. Be careful not to let it boil.
- Add Chocolate: Remove the pan from the heat and stir in the chopped semisweet or dark chocolate until it melts completely and creates a smooth mixture.
- Flavor and Cool: Stir in the vanilla extract, then allow the mixture to cool to room temperature before refrigerating.
- Chill: Refrigerate the mixture for at least 4 hours or overnight until it is fully chilled.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until the ice cream is thick and creamy.
- Freeze to Firm Up: Transfer the churned ice cream to a lidded container and freeze for an additional 2 to 4 hours to firm up before serving.
Notes
- For an extra chocolatey texture, stir in mini chocolate chips or chunks during the last 5 minutes of churning.
- You can also swirl in fudge or chocolate syrup after churning for a delicious ripple effect.
